R. Di Cagno

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.

P. Filannino, M. Gobbetti, M. Gänzle, 2015, Food microbiology.

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease

M. Hamdi, C. Rizzello, A. Cassone, 2009, Journal of applied microbiology.

Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.

C. Rizzello, M. Gobbetti, A. Cassone, 2008, Journal of agricultural and food chemistry.